Big squishy noodles, I was craving big squishy, satisfying noodles and a use for my Hard Cider Sesame Dressing. It was a good choice. I had a hard time deciding on a noodle but udon was the most available fresh noodle at the store. Fresh noodles have a completely different texture than dried noodles when cooked. They turn out much more tender and fat.
I boiled the noodles according to the directions, using the seasoning packet. Noodles have more flavor when cooked in broth. I was hungry so I didn’t let the noodles cool but combined them with the veg immediately. I liked the way it slightly wilted the greens. Cold noodles are good to though. Continue reading →
When my grandmother was in her late eighties I lived with her awhile. It ended up being a fairly short time as she was in need of 24 hour company and I could not provide that. She was more than willing to give up cooking duty and I was happy to take it over. At some point she had lost interest in food and after 80 years of cooking (she started as a child helping to prepare meals) she was ready to give it up. Don’t get me wrong, she complained bitterly if I baked pie or cake or some other goodie and didn’t leave her any. She just wasn’t hungry for most meals. She had also become quite picky.
Chicken ‘n Pea Salad was one of the things I could routinely serve that she would eat. It’s also something that you can whip up quick after working all day. You can use up leftover chicken or defrost and grill up some (breaded tenders would be quite tasty). There always seems to be a bag of peas in the freezer (it feels empty without them) and some pasta sitting in the cupboard waiting to be used up. I’m not sure it’s allowed not to have ranch dressing in the fridge, at least not with my family. You can make it as basic or fancy as your audiences taste buds will allow, throw in some diced onion or shredded carrots. I normally use shell shaped pasta but I didn’t have any, the macaroni works just as well. Continue reading →
This is just the soup for a weary soggy day or if you feel like you’re coming down with something or if you’re nursing someone who’s come down with something. I’d say that you want to make it when you come down with something, but I can tell you for sure that when I have a cold I’m not cooking something this complicated. If it involves much more than opening and heating, it’s too way to difficult when I’m sick. Plus, it makes me think of my dad. The first thing that he asked when we complained we were sick is if we had taken our vitamin C, the second is to ask how much garlic we’d been eating. I’m pretty sure he believed that vitamin C and garlic could cure just about anything.
Pho is my very favorite kind of soup. The broth is amazing, it doesn’t seem to matter what restaurant I go to. This isn’t quite it, but it’s darn close. I think cooking the seasonings into a paste before adding the liquid is the important part. The ingredients become incorporated in the broth rather than sitting in it. Of course starting with a good stock is important as well, but that’s another post. I think this soup would freeze well if you left out the noodles. Continue reading →
Staring at some leftover turkey in your refrigerator? Of course you aren’t, you’re reading this blog, but maybe you’re looking for something new to do with that bird. There’s no reason not to substitute turkey for chicken in this recipe, or any other meat for that matter. If you have a picky veg eater you can always substitute the mixed veg for something they will eat, broccoli is an awesome substitute. Just make sure that it is cooked, or tender enough that it will cook, before adding it.
This was one of my niece’s favorite recipes when she lived with me years ago, this and finger food night (usually chicken strips, tator tots, and carrots or some combination like that. Nothing that required a utensil to eat). It’s pretty easy to put together and throw in the oven, leaving you more time for other things. Continue reading →
Most poultry stuffings don’t do much; at least the one’s that I’ve tried. They may season the inside of the breast a little, but not enough to justify the ingredients. I usually use a whole, quartered lemon as it seems to add the most flavor and juice. I was inspired to try again by a recipe in Basil
by Janet Hazen, Roast Cornish Game Hens Stuffed with Two Basils. What a difference using the zest instead of the whole fruit makes! The entire bird is perfumed from the cavity to the skin. Continue reading →